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CIEH Level 2 course in Food Safety in Catering

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Course Overview

The Level 2 Food Safety for Catering e-Learning course is designed to help anyone who works in a place where food is prepared, cooked and handled. This course will make best practice recommendations for a range of food safety and hygiene hazard scenarios.

Course module topics

Module 1 - Introduction to food safety
In module 1 we will look at some of the terms used in food safety and start to explore the topic of food poisoning.
By the time you complete this module, you will be able to:
  • define key food safety terms
  • state the benefits of good food safety standards and costs of poor food safety standards
  • describe the symptoms and effects of food poisoning.
Topics covered:
  • Definitions
  • Food Safety - Benefits and Costs
  • Food Poisoning - Symptoms and 'At risk' groups
In module 2 we will look at food safety hazards and how the risk of food poisoning can be controlled.
By the time you complete this module, you will be able to:
  • describe common types of food contaminants and their effect on health.
  • state the causes of food poisoning.
  • state what micro-organisms are and where they are found.
  • name some common pathogenic micro-organisms and their likely sources.
Topics covered:
  • Physical and Chemical Contamination
  • Causes of Food Poisoning
  • Micro-organisms
  • Common Pathogenic Micro-organisms
In module 3 we will focus on the conditions that bacteria need to survive and multiply and the significance of this with respect to the storage, preparation and handling of food.
By the time you complete this module, you will be able to:
  • state the factors that influence the multiplication of bacteria
  • explain the concept of the ‘danger zone’
  • understand how spore-forming bacteria present a particular risk when cooking, cooling and re-heating food
  • define and give examples of high-risk foods
  • explain the term ‘cross-contamination’ and how to prevent it.
Topics covered:
  • Multiplication of Bacteria
  • Spore-forming bacteria
  • High risk foods
  • Cross-contamination
Temperature control is critical to food safety. Module 4 focuses on the task of checking the temperatures of food and storage areas, and on recording them accurately.
By the time you complete this module, you will be able to:
  • understand how to use probe thermometers correctly
  • describe methods of checking and recording fridge temperatures
  • state the temperature at which chilled and frozen food must be stored
  • describe safe methods of cooling cooked food quickly
  • understand how to prepare food for freezing
  • describe safe methods of de-frosting frozen foods
  • explain the risks associated with undercooking, reheating, and hot holding food
  • explain the importance of rapid and thorough reheating of food
  • state the temperatures required to kill or slow down the multiplication of bacteria
  • describe how to monitor cooking and hot-holding temperatures.
Topics covered:
  • Using a probe thermometer
  • Taking and recording refrigerated temperatures
  • Chilled storage temperatures
  • Safe methods of chilling cooked food
  • Freezing food and safe methods of defrosting food
  • Safe cooking temperatures and re-heating food
  • Hot holding and monitoring the temperature of hot food
In module 5 you will learn how as a food handler you, yourself, can pose a risk to food safety.
By the time you complete this module, you will be able to:
  • understand the importance of personal hygiene in food handling
  • describe the process of thorough hand washing
  • understand why and what type of protective clothing should be worn by food handlers
  • describe how food can be preserved
  • understand the significance of 'use by' and 'best before' dates on food
  • understand the principles of stock rotation
  • understand how to handle food that may cause allergic reactions.
Topics covered:
  • Personal hygiene
  • Washing hands
  • Protective clothing
  • Preservation of food and date-marking
  • Safe food handling and storage conditions
  • Food allergy and intolerances
Module 6 focuses on the important task of cleaning.
By the time you complete this module, you will be able to:
  • explain the terms ‘cleaning’, and ‘disinfection’
  • understand how cleaning can help to prevent food contamination
  • describe how clean and suitable cloths should be used for different tasks
  • understand the significance of cleaning schedules
  • describe the washing facilities that should be provided for food and equipment
  • understand the principles of safe waste storage and disposal
  • explain how the design of premises and equipment can impact on food safety
  • identify the essential items in a first-aid kit
  • describe the common food pests and the actions that must be taken to prevent pest infestations.
Topics covered:
  • Definitions
  • To clean or to disinfect
  • Cleaning in practice and cleaning schedules
  • Washing facilities and dealing with waste
  • Construction and equipment
  • First aid equipment
  • Common food pests, infestation and pest control
People who work with food are responsible for making sure that the food they prepare is safe to eat. In this module we will focus on the laws that apply to food businesses and food handlers and the requirements of current regulations. By the time you complete this module, you will be able to:
  • understand the role and powers of enforcement officers
  • state what can happen if food businesses break food safety laws
  • understand the importance of training
  • describe the legal requirement to handle food safely
  • understand the importance of accurate record keeping in a food business.
Topics covered:
  • Role and power of food enforcement officers
  • Food handler requirements
  • Due diligence

Course Summary

Course Name

CIEH Level 2 course in Food Safety in Catering

Course Price
50 EUR
Modules

7

Final Assessment

20-question multiple-choice examination/ 3 Attempts

Pass Mark
75%
Certificate
Official CIEH PDF Certificate

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